Pecan & Chai Spiced Granola  

This Pecan & Chai Spiced Granola features chunky clusters of chai granola made with almond butter, maple syrup and vanilla. Serve with warm berries and cool, creamy yoghurt for the perfect hot-cold breakfast. 

Breakfast on Steroids

I can’t tell you how wonderfully aromatic my kitchen smelt after baking this chai spiced granola. High in fibre & healthy fats, this gut nourishing bowl will keep you going until lunch. Now if you need more than just granola and a dash of milk, well you’ve come to the right place. To make a fully loaded granola bowl with all the trimmings simply blitz 1 frozen banana, a handful of spinach and a handful of frozen bluebs. Serve in your favourite large bowl. We all have one. Spoon over thick greek yoghurt. Add a dollop of creamy almond butter. Then sprinkle over my pecan granola with crunchy clusters and dark chocolate chunks. 

Leave a comment and let me know how you get on making this Pecan & Chai Spiced Granola. I would love to see your creations over on instagram! 

more breakfast recipes to try

crunchy peanut butter granola 

chia overnight oats

apricot and cashew granola bars

peanut butter and jam porridge

salted caramel overnight oats 

Print Recipe

Pecan & Chai Spiced Granola

Chunky clusters of chai granola made with almond butter, maple syrup and vanilla. Serve with warm berries and cool, creamy yoghurt for the perfect hot-cold breakfast. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Keyword: vegan

Servings: 6

Author: aveggiefeast

Ingredients

• 140 g jumbo whole oats gf oats if required
• 60 g pecans roughly chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamon
• 1/4 tsp ground cloves
• 1/8 tsp salt
• 60 g almond butter
• 50 mls maple syrup
• 15 mls rapeseed oil
• 1/2 tsp vanilla extract
• 25 g pumpkin seeds
• 70 g mixed berries per serving
• Greek yoghurt or sub for coconut yoghurt if vegan

Instructions

• Heat the oven to 170C / 150C fan.
• In a large bowl, mix together the jumbo oats, pecans, salt and spices
• Whisk together the almond butter, maple syrup, oil and vanilla.
• Combine the dry and wet ingredients. Mix until the oats are well coated.
• Spread the mixture evenly onto 2 baking trays and press down with the back of a spoon.
• Bake the granola for 20-22 minutes until lightly browned.
• Remove from the oven and allow to cool completely. Once cooled break up into clusters and stir in the seeds.
• Place the berries in a heatproof ramekin and bake in the oven for 10 minutes at 180C fan.
• Serve the granola with creamy, thick yoghurt and warm berries.